Why You’ll Love Paleo Instant Pot Short Ribs Recipe

I enjoy this recipe because it delivers restaurant-quality short ribs using the Instant Pot. I like how the pressure cooking locks in flavor and tenderness, while the herbs and coconut aminos create a bold, savory sauce. It’s a meal I rely on when I want something impressive but still practical and nourishing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3–4 pounds bone-in beef short ribs
1 tablespoon olive oil or ghee (for searing)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth (ensure it’s Paleo-friendly)
2 tablespoons coconut aminos (a Paleo-friendly soy sauce alternative)
1 tablespoon balsamic vinegar (optional, for extra flavor)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Fresh parsley for garnish (optional)

Directions

I start by seasoning the short ribs generously with salt, pepper, smoked paprika, and dried rosemary. I set the Instant Pot to the sauté function, add the oil or ghee, and sear the ribs on all sides until well browned, working in batches if needed. I remove the ribs and set them aside.

In the same pot, I sauté the diced onion until soft and translucent, then add the garlic and cook briefly until fragrant. I stir in the tomato paste and let it cook for a minute to deepen the flavor. I pour in the beef broth, coconut aminos, and balsamic vinegar, scraping up all the browned bits from the bottom.

I return the short ribs to the pot, nestling them into the liquid. I secure the lid, set the valve to sealing, and pressure cook on high for 45 minutes. Once done, I allow a natural pressure release for 15 minutes before venting the remaining pressure. I remove the ribs and simmer the sauce on sauté mode until it thickens slightly, then spoon it over the ribs and garnish with parsley.

Servings and Timing

I usually get about 4 to 6 servings from this recipe. The total time is around 2 hours, including 10 minutes of prep and about 1 hour and 50 minutes of cooking and pressure release.

Storage/Reheating

I store leftover short ribs in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them gently on the stovetop or in the microwave with extra sauce to keep the meat moist.

FAQs

Can I make this recipe ahead of time?

I often make it a day ahead because the flavors deepen beautifully overnight.

Do bone-in short ribs work best?

I prefer bone-in because they add richness and flavor to the sauce.

Can I use boneless short ribs?

I can use them, but the texture and flavor won’t be quite as rich.

Is coconut aminos necessary?

I use it for Paleo-friendly umami, but I adjust seasoning if I substitute.

Can I skip the balsamic vinegar?

I skip it sometimes, though it adds a nice depth to the sauce.

How do I know the ribs are done?

I know they’re ready when the meat pulls away easily with a fork.

Can I thicken the sauce more?

I simmer it longer on sauté mode until it reaches my desired consistency.

Is this recipe freezer-friendly?

I freeze the ribs with the sauce for up to 2 months.

What can I serve with these short ribs?

I like serving them with mashed cauliflower or roasted vegetables.

Can I double the recipe?

I double it as long as the ribs fit comfortably in the Instant Pot.

Conclusion

I keep these Paleo Instant Pot short ribs in my meal rotation because they’re rich, tender, and deeply comforting with minimal effort. It’s a recipe that feels special every time I make it, and one I always enjoy sharing at the table.